Stir-fried soy duck with wing beans

Stir-fried soy duck with wing beans

New Thai Food
Jeremy Simons

Buy a ready-prepared soy duck from a Chinese barbecue food store for this dish and ask for a container of duck juices as well. Or if you’ve cooked the duck at home, you can use master stock or chicken stock instead.


Quantity Ingredient
100ml canola oil
2 long red chillies, seeded and cut into bite-sized pieces
2 garlic cloves, crushed
4 cm piece fresh ginger, peeled and julienned
100ml chinese cooking wine
2 x 2.5 cm lengths spring onion
4 wing beans, cut into bite-sized pieces
100ml duck juices
or 100ml Master stock
or 100ml Chicken stock
2 1/2 tablespoons oyster sauce
50g caster sugar
2 1/2 tablespoons fish sauce
2 1/2 tablespoons soy sauce
15g thai basil
1 store-bought barbecued duck
or 1 Soy duck or chicken, (use duck variation)


  1. Cut the duck down the middle and remove the rib bones. Cut each leg in half and each breast into quarters. If buying a ready-prepared soy duck, you can get the store to chop it for you in this way.
  2. Heat the oil in a wok or large frying pan over a medium–high heat. Add the chillies, garlic and ginger and stir-fry until fragrant, for 20 seconds, taking care not to burn the garlic as this will make the dish bitter.
  3. Pour in the Chinese cooking wine and boil, stirring, for 30 seconds to deglaze the wok. Add the duck, spring onions and wing beans, stir and cook for 3–4 minutes. Stir in the duck juices or stock, oyster sauce, sugar, and fish and soy sauces and cook for 1 minute. Taste – it should be rich and full-flavoured.
  4. Stir in the basil to finish. Serve with steamed jasmine rice.


  • The wing beans can be replaced with green beans or snake beans.
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